Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 1 lb. asparagus, trimmed and cut into 2-inch pieces
- 1/4 cup green onions, thinly sliced
- 2 tbsp. soy sauce
- 2 tbsp. mirin
- 1 tbsp. sake
- 1 tbsp. sugar
- 1 tbsp. sesame oil
- 1 tbsp. sesame seeds, toasted
- Salt and pepper to taste
Special Equipment Needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-Step Instructions:
1. In a small bowl, whisk together soy sauce, mirin, sake, sugar, and sesame oil. Set aside.
2. Heat a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes or until pink and cooked through. Remove from the skillet and set aside.
3. Add the asparagus to the same skillet and cook for 3-4 minutes or until tender-crisp. Remove from the skillet and set aside.
4. Add the green onions to the skillet and cook for 1-2 minutes or until softened.
5. Return the shrimp and asparagus to the skillet. Pour the soy sauce mixture over the top and toss to coat evenly.
6. Cook for 1-2 minutes or until heated through and the sauce has thickened slightly.
7. Season with salt and pepper to taste. Sprinkle with toasted sesame seeds.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 190
Fat: 6g
Carbohydrates: 10g
Protein: 23g
Sodium: 670mg
Sugar: 6g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Asparagus can be substituted with broccoli or green beans.
- Mirin can be substituted with rice vinegar.
Variations:
- Add sliced mushrooms to the skillet with the green onions.
- Add sliced red bell pepper to the skillet with the asparagus.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and Tricks:
- Make sure to pat the shrimp dry with paper towels before cooking to prevent excess moisture.
- Toast sesame seeds in a dry skillet over medium heat for 1-2 minutes or until golden brown and fragrant.
- Don't overcook the asparagus, it should be tender-crisp.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the shrimp and asparagus namerō in a shallow bowl or on a platter.
Garnishes:
Garnish with additional sliced green onions and toasted sesame seeds.
Pairings:
Serve with steamed rice and a side of miso soup.
Suggested Side Dishes:
- Edamame
- Seaweed salad
- Pickled vegetables
Troubleshooting Advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the shrimp are overcooked, they will become tough and rubbery.
Food Safety Advice:
- Make sure to cook the shrimp and asparagus to their proper temperature to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Namerō is a traditional Japanese dish made with raw fish or vegetables that are minced or mashed with seasonings.
Flavor Profiles:
Savory, sweet, and nutty with a hint of sesame.
Serving Suggestions:
Serve as a main dish or as a side dish with other Japanese-inspired dishes.
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Region: Japanese